Allergen-Friendly Apple Crumble Pie

A gluten-free, dairy-free apple pie with warmly spiced, juicy apples in a frozen gluten-free crust and a crisp coconut-oil oat crumble topping.

Total time: 4 h 12 min • Active: 1 h 39 min • Inactive: 2 h 33 min

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Ingredients

≈2.5 lb (5–6 medium apples) apple
0.667 cup brown sugar
2 tbsp maple syrup
1.5 tbsp cornstarch
2 tsp ground cinnamon
0.25 tsp ground nutmeg
0.375 tsp salt
1 tbsp lemon juice
1 tsp vanilla extract
0.75 cup gluten-free all-purpose flour
0.5 cup rolled oats
5 tbsp coconut oil
1 count gluten-free pie crust

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Peel the apples.

Core the peeled apples.

Slice the peeled, cored apples 3–6 mm (⅛–¼ inch) thick.

Mix the sliced apples with brown sugar, maple syrup, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla in a large bowl until thoroughly coated.

Let the apple filling stand to release juices.

Preheat the oven to 204°C (400°F) with a sheet pan inside; keep the pie crust frozen.

Mix the gluten-free flour, rolled oats, brown sugar, cinnamon, and salt for the crumble.

Work the solid or semi-solid coconut oil into the dry crumble mixture with fingertips or a fork until fine crumbs and pea-to-marble-sized clumps form.

Fill the frozen pie crust with the apple filling, mounding the apples slightly higher in the center and pouring all bowl juices evenly over them.

Scatter the crumble over the filled pie without pressing it down, leaving irregular chunks and small gaps.

Carefully set the pie on the preheated sheet pan and bake at 204°C (400°F).

Reduce the oven to 177°C (350°F) without removing the pie; continue baking until the filling bubbles actively near the center, the apples are knife-tender, and the crumble is golden and crisp. Loosely tent with foil if the crumble or exposed crust edges darken too quickly.

Cool the pie before slicing so the filling sets.

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Allergen-Friendly Apple Crumble Pie

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